Chickpeas are everywhere! We love them stewed, added to soups and casseroles, curried, turned into hummus, tossed in a salad, and toasted for a crispy snack. But the flour also makes a delicious and economical wrap!
These delicious wraps use chickpea (also garbanzo bean, basin, gram) flour and little else, a thinned out version of socca, a baked or fried pancake using the same chickpea flour. The flour is made simply, dried chickpeas that are ground into a flour. Sometimes they are roasted, other times just dried.
Swap out whatever herb you like, or leave the herbs out. I used chives because the first sprouts were poking up their little heads in my garden.
Whatever you call them
We all love wraps, pancakes, crêpes, or tortillas, whatever you want to call them. They are often the containment for lunch or a snack, the base for family-favorite tacos, quesadillas, or enchiladas, and any number of other quick meals meals and snacks.
Often I’ve tucked chickpeas in some form in a wrap, but making the wrap out of the chickpeas? Even better. And you can still stuff them with hummus and toasted chickpeas.
These are easy to make, delicious, and full of nutrition! Also, naturally gluten-free and vegan.
Chickpea Flour and Chive Wraps
Makes 8 to 10 wraps, or so
- 4 oz. chickpea flour (a little more than a cup)
- 2 tbsp. ground flax seed meal
- 1 tbsp. fresh snipped chives
- 1/4 tsp. salt
- 1/4 freshly ground black pepper
- 10 ounces water, about
- Oil for frying
Mix together flour, flax, chives, salt, and pepper in a small bowl, then add the water and whisk until blended. Set aside for a half hour. You want the batter to be like crêpes, so if it thickens too much during the rest, thin it down with more water.
Heat a cast-iron or non-stick pan over medium high and brush with a tablespoon or so of olive or canola oil.
Ladle the batter into the pan, twirling it like you were making a crêpe in order to have an even thickness. The batter should be thin, like crêpe batter easy to swirl in the pan. The amount of batter you ladle in depends on the size of the pan and how big you want the wraps to be.
Cook for about a minute, or until nicely set and just starting brown on the edges. Then turn and cook for 30 seconds more. Let cool on a wire rack. Like pancakes and crêpes, the first one is often a test as it might stick or get too brown or fall apart because it is not cooked enough. If that happens, simply adjust the heat or batter texture!
Continue making the wraps, adding more oil to the pan as needed.
What to stuff them with?
How about more chickpeas in the form of homemade hummus and roasted chickpeas? See recipes here.
Or, perhaps leftover just about anything, like ratatouille!
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